Recipe Name – Mutton Kofta Curry
Mutton kofta is very versatile & easy to make recipe as you can play around with the consistency of gravy and can have it with paratha or rice. This recipe is from my mother-in-laws kitchen and I can guarantee you that it can get you many praises from friends and family.
What all do you need?
- 2 tablespoon - Garam masala
- 1 ½ tablespoon – coriander (pisha daniya)
- ½ teaspoon - Turmeric powder (haldi)
- ¼ teaspoon – Heeng (asafetida)
- 1 teaspoon – red chili flakes
- 2 teaspoon – red chili powder (Kashmiri lal mirch for color)
- Salt – as per taste (for kofta dough & gravy)
- 1 ½ teaspoon – cumin seeds (jeera)
- 2 medium size – bay leaf (tez patta)
- 1 teaspoon – whole coriander seeds (sabut daniya)
- 10-15 – black pepper corns (kali mirch)
- 5-6 – cloves (longe)
- ½ flower of javitri (mace)
- 4 – green cardamom (hari elachi)
- 1 small cinnamon stick (dal chini)
- ¼ teaspoon – nutmeg (jaiphal) - optional
- 2-3 – black cardamom (badi kali elachi)
- 500 gm – minced mutton (mutton keema)
- 100 gm – very finely chopped onion (50 gm for grinding with keema & 50 gm for mixing in the dough)
- 2-3 – finely chopped green chilies (for mixing in the dough)
- 1 cup – finely chopped green coriander (for mixing in the dough & garnishing)
- 1 tablespoon – roasted gram flour (sattu) – for mixing in the dough as binding agent
- 500 gm – roughly chopped tomatoes
- 200 gm – thinly sliced onions
- 2 - green chilies
- 1 tablespoon – ginger paste
- 1 tablespoon – garlic paste
- 150 – 170 ml – oil
- 1 tablespoon – kewada water (optional)
Step 1 : Prepare the dough & kofta balls
- Grind mutton keema in food processor with 50 gm of finely chopped onion, half of the garam masala & salt.
- After grinding the keema, add remaining 50 gm finely chopped onion, finely chopped green chilies, half of the green coriander, roasted gram flour in the dough and mix well.
- Dough is prepared so next step is to prepare kofta balls.
- Use small amount of oil on your hands and start making small kofta balls. Oil will not let dough stick to your hands
Step 2: Prepare gravy for kofta
- Heat oil in the kadhai (pan) and once oil is hot, add whole spices and let them crackle.
- Now add, thinly sliced onion, 2 green chilies, ginger & garlic paste and let it cook well.
- Once the onion masala is ready (oil will come on the surface & onion will be golden brown), add tomatoes and powdered spices and mix well.
- Also add some salt but be careful as we did add salt in the kofta dough.
- Cover the lid of the pan and let the tomatoes cook on low flame.
- After 10 min, onion and tomato gravy will be ready (oil will come on the surface). Do add small amount of water if required to avoid gravy sticking to the pan.
- Now take out some gravy to pour it on top of kofta’s after adding the kofta balls in the gravy.
- Start adding kofta balls in the remaining gravy in the pan and pour gravy which we took out on top of the kofta’s.
- Be gentle here and do not use your spatula (karchi) too much else your kofta’s will break.
- Cover the lid of the pan and let your kofta’s cook on the low flame for 25- 30 min.
- Do check in between and add small amount of water if required to avoid gravy and kofta’s sticking to the pan. Mutton will also release its water so do not add too much water here.
- Shake you pan instead of using too much spatula (karchi)
- After 25-30 min, open the lid of the pan. Increase the gas flame to high and let the kofta cook for another 2 min.
- Switch off the gas and now add kewada water and cover the lid for 2 min.
- After 2 min, open the lid and garnish mutton kofta curry with chopped green coriander.
- Serve hot with paratha and chutney.
Tips & tricks:
- Do not used too much roasted gram flour (sattu) because it will make your kofta’s hard.
- Ensure minced mutton is properly & finely minced and should not have too much fat in it.
- If you want to serve mutton kofta with rice, add more water to your gravy. You can also add curd but cut down on tomato quantity if adding curd in the gravy.
- Quantity of mutton keema and tomato will be equal in this recipe to give that tangy taste to your gravy.
- Kewada water is used to suppress that distinct smell of mutton. However, this is optional.